Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: pmillen on August 05, 2018, 10:08:22 AM
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I have several types of frying pans; cast iron, enameled cast iron, stainless steel, titanium-ceramic lined stainless steel, ceramic coated aluminum and, probably, others (I'm not going to audit the cabinet)—none totally satisfy me.
The man that was demonstrating HEXCLAD Cookware in Costco yesterday had a convincing sales pitch. I bought a set.
(https://lazufq.ch.files.1drv.com/y4msWX5HmaRKQ3KgsyTNNEz8JX2O869jrYdvm9B2uohfBfA3IPLfRJaXHNf3zseJDltOn1fviE63FgQlRq8H4BfRo3lmtAhDurQctriFcAc28qigaVs8yIilk8N1QcKVf1nKDjX2VI0q0gJ3KOshQhLmpAz-3DJit11yEZ3jEZ9C8abr1mW4UXGSINjk7HP0QMNcovd9JrCqWA0Ro_R0EH71Q?width=256&height=192&cropmode=none) (https://x3r7tw.ch.files.1drv.com/y4mvUfS2jewI-U8cpSAj3IFTivY-f_rJvm49Q5CQVF8GNuXhIs-iVJHN_pM-uwQ72tzcTLvuAs4M41Wgc8ZsEgPARMpdY96EasEtYnYUI3oIbi2Pso4aa-oluAg4Y7PLgXjqfjFtT8UI7eO0TuPZHakVyvXXDx_1gk4ubp1O_Vx9HBODfSPZuzrxRvV0wGBAdHwTMyuUbqCrIYWZb0WOhyK4w?width=256&height=192&cropmode=none)
Two views of the same box.
Their web site, here (https://hexclad.com), has a video of about the same sales pitch that I watched.
Did anyone else bite? What are your opinions so far?
EDIT: Corrected the URL (It has changed since the original post)
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Interesting video. You'll have to let us know how they work, both long and short term. Cook on.
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I look forward to your thoughts. I need to buy a new skillet and don't know what to get, so this interests me.
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https://m.sfgate.com/news/media/Does-it-work-Hexclad-and-Swiss-Diamond-cooking-1214205.php
I’ll stick with my restaurant grade nonstick pans. When I wear it out I toss it but they’re so cheap it doesn’t matter.
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I also would be interested in hearing the experience of the hexclad. Lately I have been buying all of my pots and pans from Restaurant Depot.
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https://m.sfgate.com/news/media/Does-it-work-Hexclad-and-Swiss-Diamond-cooking-1214205.php
I’ll stick with my restaurant grade nonstick pans. When I wear it out I toss it but they’re so cheap it doesn’t matter.
I didn't get anything from that link.
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https://m.sfgate.com/news/media/Does-it-work-Hexclad-and-Swiss-Diamond-cooking-1214205.php
I’ll stick with my restaurant grade nonstick pans. When I wear it out I toss it but they’re so cheap it doesn’t matter.
I didn't get anything from that link.
Worked for me and the chef in the video WASN'T impressed with the hexclad pan.
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I'm also in the market for new pans but that video was pretty harsh on hexclad. Let us know pmillen, I'll keep looking.
DK
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$129 for the 12 inch...should have pulled the trigger right when I was at the site. Can use the egg beater in it, that is me, melted plastic wont stick to it, that is me, can put cheese right in the pan to make quesadilla or grilled cheese, that would definitely be me!
Well, this thread aint going anywhere, maybe tomorrow! Here is a question, any cheaper in Costco?
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I have been buying these, the first one I got several years ago was great, until I somehow turned the burner down instead off off and the nylon wallyworld spatula just fused itself to the pan and the handle so I bought another one and used it and noticed that it is humped up in the center, I contacted the Tfal folks they said to send it back and they would look at it and determine if it was under warranty. So I just bought another one and brand new is seems to allow oils to fo to the perimeter of the pan. They are not as good as they were a few years ago IMO.
But they will take some metal utensil use as long as you are not rough, and the nonstick is good, I have a commercial range so the GF has issues understanding that half throttle is like full on her range so the extra heat when she cooks seems to deteriorate the nonstick.
I like that they have high sides and comes with a nice cover. It has a carbon fiber looking nonstick to is that has some texture to it. New with some whirl they make great eggs, I have fried cheese in them like that guy did, except I use a nice 3/8 thick piece when the pan is hot allow it to brown a bit then flip it over and brown the other side. All crispy and browned on the outside and warm and melty on the inside.
https://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B004VJMT78/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1533498403&sr=1-8&keywords=tfal+frying+pan
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I think I'll be buying one of the Hexclad sometime this week
Probably go with the 12"
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Here is a question, any cheaper in Costco?
Yes, three frying pans and a wok are at a reduced price from that posted on the HEXCLAD web site if buy from the pitchman at Costco. I don't know what you do if HEXCLAD doesn't have their road show in your Costco. He may have also been selling individual pans but if he was, I didn't check the price.
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Ahh, road house! Well we are going in a few moments, maybe I will get lucky and they will at least stock them. If so, I will be bringing home the 12 inch! Been a bad month for the CC, might as well finish off the billing cycle with a bang!
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Not so great review of the hexclad.
https://www.youtube.com/watch?v=-xOQiWCZZSM
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It looked to me like half of the hexclad pan was not the same.
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Google and you-tube hexclad and cookcell. There's a lot of similar widgets out there.
Caveat emptor.
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I made two simple tests, burgers and grilled cheese. Both cooked non-stick and browned well. The pans wiped clean with a paper towel.
That's not much to go on and isn't appreciably different from some of the pans I have, but they're a LOT less delicate. Marcia can chip almost anything (including our granite counter tops). HEXCLAD is surviving.
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Another simple test–eggs over easy. Excellent results. And it looked clean after a wipe with a paper towel.
But, again, not a difficult test. Almost every pan I have will cook an egg well. Some don't clean-up as easily, tho'.
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After six months or so of using this set…my perceptions–
- It’s tough cookware. It’s perfect for Marcia. She can bang the pans around and stack them without chipping anything.
- The perfectly non-stick interior isn’t fazed by scraping with metal utensils. It’s so non-stick that I sometimes chase items around the pan when trying to pick them up.
- The pans are lightweight and easy to handle.
- It heats up quickly but looses heat just as fast.
- It browns lightweight items well but could be better at browning meat because it doesn’t have the heavy multi-ply base of brands like Made In, All Clad or Saladmaster that retain heat.
- Consequently, it will cool rapidly when it browns something heavier, like a pan full of something or steak.
They're worth the money but I'm not yet completely satisfied.
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The Hexclad pans are a year old. I like them but I don’t love them. I haven’t changed anything from the opinions above.
I have some enameled cast iron pans that I like better, but the enamel chips if you are careless. Hexclad could probably rattle around in your car trunk and be ready to use after a quick dusting. They look like the day they came out of the box.
So, buy the Hexclad if you bang frying pans against each other or in the sink. Buy enameled cast iron if you can treat it sensibly.
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Kristin has what I believe is a $20 10 inch ceramic saute pan, I like it better then my GraniteRock. I had no idea the GR was crowned, so you dont have a truly flat surface like you do with the ceramic! So I know what you mean regarding the ceramic finish!
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My 12" non-stick ScanPan is 10 years old and still works great. I've bought a few smaller ones as well.
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My 12" non-stick ScanPan is 10 years old and still works great. I've bought a few smaller ones as well.
Yeah. We have a stainless ScanPan with the tungsten-ceramic non stick interior. We rather like it but, like all of our frying pans, it's received rough treatment and has chipped around the lip.
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Bump!
It's been 21 months since I bought these pans. I was sautéing with one this evening and thought that, perhaps, I should post another update.
I have figured out where they don't work as well as other bands we have. So I'm better at choosing the right tool.
They are fantastic pans for general cookery.
- They will withstand the ridiculously bad treatment they get in my household (banging against each other, overheating, scraping and even the dishwasher). They look as good as the day they were unpacked.
- They are truly non-stick. It's hard to slip a spatula under an egg—it'll skid away from you.
- The contours are perfect for showing off by flipping sautéed items with the push-toss motion.
- They brown foods well. (See the comment about thermal density.)
- They're lightweight and easy to handle.
Although they brown foods well, they don't have the thermal density to brown steak after steak without giving them a moment to recover and replace the heat energy that was used to brown the preceding steaks. At this time, my favorite pans for that function are the nickel plated Grizzly pans that Kristin tested in this review (https://pelletfan.com/index.php?topic=4768.msg55422#msg55422).
I'm glad I bought them.
EDIT: Confession: A wok came with the set. I've not yet used it.
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I love to cook with Wok's! Is it non-stick though? Those I have no use for!
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I love to cook with Wok's! Is it non-stick though? Those I have no use for!
It's the same finish as the frying pans, so I guess that it's super non-stick. Does a wok need to have some stick-ability so food stays up in the cooler zone?
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I had the hand-hammered. It really was a piece of work. Not sure what kind of metal, but it did need to be seasoned. Once that was done, you really could make that food go up the sides. And it just got more and more seasoned as you cooked, you cleaned it with the bamboo and water and then hit it with heat and put away! The prep work took all the time, you could cook a great meal in 10 minutes!
Hand Hammered Wok (https://youtu.be/-_wCm5kci9s) It really was fantastic! Funny, after all these years I still have the brass strainer and use it on fries and wings!
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I watched the chef testing the HexClad against his $20 pan and the $200 pan. First off, he did not comment on whether he seasoned the HexClad as directed. Probably important, since the HexClad video specifically said to do this. In view of pmillen's very trustworthy and extensive testing and use, I would tend to view the chef's report with suspicion. So my conclusion is that these pans are great for those of us (which I am one) who want a good pan, with minimal preparation and care requirements. I think I have rarely seen a pan that was just as good at 21 months as when new, so I am impressed. Thanks for the info.
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$129 for the 12 inch...should have pulled the trigger right when I was at the site. Can use the egg beater in it, that is me, melted plastic wont stick to it, that is me, can put cheese right in the pan to make quesadilla or grilled cheese, that would definitely be me!
These pans appear to be also sold under other names as bobitis suggested. Here's a link to a site where they appear to be the same pan heavily discounted, https://xtoria.com.sg/collections/cookcell (https://xtoria.com.sg/collections/cookcell).
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$129 for the 12 inch...should have pulled the trigger right when I was at the site. Can use the egg beater in it, that is me, melted plastic wont stick to it, that is me, can put cheese right in the pan to make quesadilla or grilled cheese, that would definitely be me!
These pans appear to be also sold under other names as bobitis suggested. Here's a link to a site where they appear to be the same pan heavily discounted, https://xtoria.com.sg/collections/cookcell (https://xtoria.com.sg/collections/cookcell).
Wonder why bobitis no longer posts here.
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I agree with everything in this (https://www.youtube.com/watch?v=AZ6oJ8SuYBA) Hexclad video and this (https://www.youtube.com/watch?v=5FNNKhVoUu8&t=0s) one that helped me "soften" my view of Teflon.
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How are they holding up after 5 years?
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Can you throw them in the dishwasher? If not, I'm out on them. My wife will throw them in the dishwasher regardless so I wouldn't want to throw any more money away than I already do.
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How are they holding up after 5 years?
They function as they did when new and look marvelous from two feet. If you look closer you'll see small areas of light brown something on the stainless steel around the lip. I think it's grease that has cooked on, much like seasoning. It doesn't scrub off easily so I've thought about using my slow speed powered buffing wheel to polish them off. Then I reconsider when I think about all of the pans that are covered in it that I've seen in restaurant kitchens.
Can you throw them in the dishwasher? If not, I'm out on them. My wife will throw them in the dishwasher regardless so I wouldn't want to throw any more money away than I already do.
They're advertised as dishwasher safe. IDK about that because we've not had a need put them in there. They clean up easily and don't need it. Although the dishwasher may have prevented the "seasoning" spots I wrote about above.
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They sounded like they were a good investment!
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1. Bottom is not flat.
2. Bad reviews.
3. Overpriced.
I'm out.
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1. Bottom is not flat.
2. Bad reviews.
3. Overpriced.
I'm out.
I'm sorry that you're not happy with the pan, OS. I feel somewhat responsible because I've so written so much about my satisfaction.
1. Bottom is not flat. Hexclad service representative told me that they would consider that a manufacturing error and they would replace it under warranty.
2. Bad reviews. I've read some bad reviews and I've read some glowing reviews. It's difficult to draw a conclusion from the mix. I'm abundantly happy.
3. Overpriced. I, too, wish that they were less costly. But being overpriced is somewhat like beauty, it's in the eyes of the beholder. I, obviously, don't think they're overpriced, I've bought several of their products. It costs a bit more to go first class.